Ingredients:
3 Eggs
1 C Oil
2 C Sugar
3 tsp Vanilla
2 C Peeled ground, drained zucchini
3 C Flour
3 tsp Cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 C raisins (or coconut, chocolate chips, or chopped nuts)
Directions:
Preheat oven to 350
Sift together flour, cinnamon, salt, soda, and powder. Set aside in a bowl. Beat eggs, add oil, sugar and vanilla. Mix thoroughly. Add zucchini and mix. Add dry ingredients slowly. Bread batter should be closer to "stiff" than "cake-like". Add flour 1 Tbsp at a time if too runny. Add raisins (chips, etc). Grease loaf pans heavily. Bake 45 - 60 minutes or until toothpick inserted into center comes out clean.
This is my all time favorite version of zucchini bread! I enjoy it with chocolate chips more than raisins, as it makes it more dessert-like, and a little more special as a breakfast bread.
This one is lucky to make it through a week, unless I hide the 2nd loaf in the freezer before the family sees it...even Captain Chaos enjoys it, running around shouting "Ma-nummy!" and stealing your piece off your plate if you don't look!
Friday, June 13, 2008
Thursday, June 5, 2008
My First "You Really Don't Have to Eat That!" Experience
I first met BB almost 9 years ago...and we've been together now for 8. I started out as many of us ladies do...by trying so hard to impress him...
Needless to say, about 4 months after we started dating, I decided I'd had enough of his bachelor ways, and decided to clean his house from top to bottom while he was out of town on business. I was staying to house sit and take care of his cat, and decided after I'd cleaned the whole place (there must have been an inch of dust, and at least 10 loads of laundry and towels...not to mention that the pantry had stuff in it from his house in college!)
He was coming home the next night and I thought to myself "What better way to welcome my sweetie home than with a home-cooked meal?"
I tried the recipe below, but somehow, managed, instead of opening the "Sprinkle" side of the seasoning, I opened the "Spoon" side...and dumped almost 1/4 C of it into the mix...and then I had the stupidity to think to myself "He'll never know!"...OY! Needless to say, I have not used Lowry's Seasoning Salt again...ever.
Ingredients:
1 Family Size box of Rice A Roni (match to your meat choice)
2 Lbs meat, cubed (stew meat, pork loin, or chicken, your choice)
Lowry's Seasoned Salt
Oil
Butter
Directions:
Cook the Rice A Roni according to the package
In a skillet, heat oil and butter, cook meat thoroughly, seasoning to taste.
Mix with Rice A Roni.
Now this is NOT a terribly difficult recipe right?!?!?! Hence my total humiliation upon ruining it by not paying attention...UGH!
Needless to say, about 4 months after we started dating, I decided I'd had enough of his bachelor ways, and decided to clean his house from top to bottom while he was out of town on business. I was staying to house sit and take care of his cat, and decided after I'd cleaned the whole place (there must have been an inch of dust, and at least 10 loads of laundry and towels...not to mention that the pantry had stuff in it from his house in college!)
He was coming home the next night and I thought to myself "What better way to welcome my sweetie home than with a home-cooked meal?"
I tried the recipe below, but somehow, managed, instead of opening the "Sprinkle" side of the seasoning, I opened the "Spoon" side...and dumped almost 1/4 C of it into the mix...and then I had the stupidity to think to myself "He'll never know!"...OY! Needless to say, I have not used Lowry's Seasoning Salt again...ever.
Ingredients:
1 Family Size box of Rice A Roni (match to your meat choice)
2 Lbs meat, cubed (stew meat, pork loin, or chicken, your choice)
Lowry's Seasoned Salt
Oil
Butter
Directions:
Cook the Rice A Roni according to the package
In a skillet, heat oil and butter, cook meat thoroughly, seasoning to taste.
Mix with Rice A Roni.
Now this is NOT a terribly difficult recipe right?!?!?! Hence my total humiliation upon ruining it by not paying attention...UGH!
Wednesday, June 4, 2008
Fluffy Fruit Pie
Prep time: 10 minutes
Makes 12 Servings
1 can (21 oz) cherry pie filling, divided
1 Graham pie crust (6 oz) I prefer a larger crust because this pie has LOTS of filling.
1 pkg (8 oz) Cream Cheese, softened
1 C. cold milk
1 pkg. Lemon or Vanilla Instant pudding
1 tub (8 oz) Cool Whip Extra Creamy Whipped Topping, thawed & divided
Spread half of the cherry pie filling in the bottom of crust.
Beat cream cheese in large bow with hand mixer until creamy. Gradually add milk, mixing well. Add pudding mix & beat until well blended & fluffy. Gently stir in half of the Cool Whip; spread over cherry layer in crust. Cover with layers of remaining Cool Whip & cherry pie filling.
Refrigerate 3 hours or until set.
I picked up this recipe from the Cool Whip tub for the first time 2 weeks ago because I wanted something cool & fruity for desert. I made it and by the next day, FarmBoy finished it all off. So I picked up the ingredients again last week and made it on Saturday. FarmBoy walked into the kitchen and said, "You're making that again? You don't expect me to eat that pie too, do you?"
I laughed at him & went back to work. That's when he noticed the cream cheese. FarmBoy hates cream cheese! "That has cream cheese in it?! Are you trying to poison me?!" Yes, that is my grand plan. Death by confection. Gonna' collect that insurance all because of a dairy product I sneaked into your desert.
Just goes to show, you never know what you'll get him to eat as long as he's in the dark about it!
Makes 12 Servings
1 can (21 oz) cherry pie filling, divided
1 Graham pie crust (6 oz) I prefer a larger crust because this pie has LOTS of filling.
1 pkg (8 oz) Cream Cheese, softened
1 C. cold milk
1 pkg. Lemon or Vanilla Instant pudding
1 tub (8 oz) Cool Whip Extra Creamy Whipped Topping, thawed & divided
Spread half of the cherry pie filling in the bottom of crust.
Beat cream cheese in large bow with hand mixer until creamy. Gradually add milk, mixing well. Add pudding mix & beat until well blended & fluffy. Gently stir in half of the Cool Whip; spread over cherry layer in crust. Cover with layers of remaining Cool Whip & cherry pie filling.
Refrigerate 3 hours or until set.
I picked up this recipe from the Cool Whip tub for the first time 2 weeks ago because I wanted something cool & fruity for desert. I made it and by the next day, FarmBoy finished it all off. So I picked up the ingredients again last week and made it on Saturday. FarmBoy walked into the kitchen and said, "You're making that again? You don't expect me to eat that pie too, do you?"
I laughed at him & went back to work. That's when he noticed the cream cheese. FarmBoy hates cream cheese! "That has cream cheese in it?! Are you trying to poison me?!" Yes, that is my grand plan. Death by confection. Gonna' collect that insurance all because of a dairy product I sneaked into your desert.
Just goes to show, you never know what you'll get him to eat as long as he's in the dark about it!
Wednesday, May 28, 2008
Chicken & Rice Bake
Ingredients:
1 6-oz package of Uncle Ben's Long Grain & Wild Rice (best flavor packet in the world!)
2 C Hot Water
Salt & Pepper to Taste
4 - 6 Boneless, skinless chicken breasts
1 can Cream of Mushroom soup
3/4 can of milk
Directions:
Pour rice into 13 X 9 pan. Sprinkle seasoning over rice, and pour hot water. Mix a little bit. Lay the seasoned chicken on rice, seal tightly with foil. Bake at 375 for 1 hour 15 minutes. Mix soup and milk together, and pour over mixture. Cook uncovered for 30 minutes or until soup is bubbly.
This one doesn't freeze so well, but is super easy to make...even my husband can do this one!
1 6-oz package of Uncle Ben's Long Grain & Wild Rice (best flavor packet in the world!)
2 C Hot Water
Salt & Pepper to Taste
4 - 6 Boneless, skinless chicken breasts
1 can Cream of Mushroom soup
3/4 can of milk
Directions:
Pour rice into 13 X 9 pan. Sprinkle seasoning over rice, and pour hot water. Mix a little bit. Lay the seasoned chicken on rice, seal tightly with foil. Bake at 375 for 1 hour 15 minutes. Mix soup and milk together, and pour over mixture. Cook uncovered for 30 minutes or until soup is bubbly.
This one doesn't freeze so well, but is super easy to make...even my husband can do this one!
Mmmmm-Possible Chicken Pot Pie
This is one of those recipes my mom used to make when she was working full-time that tasted as though it was made and slaved over for hours...
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Chicken Delicious
This is my mom's best "Care" recipe. She often makes it when she is taking meals to folks that are down with surgery etc, but it is so easy, we eat it about once a month around our house!
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Chili
This is for Zann - hoping this will help as the Little Person's imminent revival rapidly approaches...
Prep Time : 25 minutes
Cook Time: At least one hour
Ingredients:
1 lb of ground meat (I use beef, but you can use turkey if you'd like)
Large can of Kuner's Chili Beans In Sauce (your flavor/temp choice)
Large can of Tomato Sauce
4 ounce Tomato paste
Salt
Pepper
Chili Powder
Directions:
In large skillet, brown ground meat, season with salt and pepper to taste. Drain well. In large stockpot, combine Chili Beans, Tomato Paste and Sauce with one can of water for each can of tomato product. Add meat. Season with about 3 Tbsp of Chili Powder. Bring to a boil, reduce heat, and simmer for at least one hour, stirring frequently to avoid sticking.
This recipe can be doubled, tripled, or even quadrupled, depending on the size of your stockpot. Simply ladle into your freezer container/bag, seal tightly and freeze. You can then defrost it just enough to dump the contents into your crock-pot, and heat through.
We eat this with tortillas, rice, tortilla chips, or corn bread/muffins. I often top it with shredded cheese, sour cream, and some times chopped onion. No ice cream here, sorry Farmie! hee hee...
Prep Time : 25 minutes
Cook Time: At least one hour
Ingredients:
1 lb of ground meat (I use beef, but you can use turkey if you'd like)
Large can of Kuner's Chili Beans In Sauce (your flavor/temp choice)
Large can of Tomato Sauce
4 ounce Tomato paste
Salt
Pepper
Chili Powder
Directions:
In large skillet, brown ground meat, season with salt and pepper to taste. Drain well. In large stockpot, combine Chili Beans, Tomato Paste and Sauce with one can of water for each can of tomato product. Add meat. Season with about 3 Tbsp of Chili Powder. Bring to a boil, reduce heat, and simmer for at least one hour, stirring frequently to avoid sticking.
This recipe can be doubled, tripled, or even quadrupled, depending on the size of your stockpot. Simply ladle into your freezer container/bag, seal tightly and freeze. You can then defrost it just enough to dump the contents into your crock-pot, and heat through.
We eat this with tortillas, rice, tortilla chips, or corn bread/muffins. I often top it with shredded cheese, sour cream, and some times chopped onion. No ice cream here, sorry Farmie! hee hee...
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